Korean · Lunch
Seasoned Seaweed Salad
Korean seasoned seaweed salad made from rehydrated wakame tossed with sesame oil, rice vinegar, garlic, and gochugaru for a tangy, spicy side dish. Toasted sesame seeds and scallion add crunch and aroma. Naturally plant-based, served chilled as a banchan alongside rice or grilled dishes.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
156Calories
4.8gProtein
10.6gFat
11.8gCarbs
2.4gSugar
1.8gFiber
862mgSodium
0mgChol
1.4gSat Fat
288mgPotassium
104mgCalcium
1.9mgIron
0mcgVitamin B12
4.2mgVitamin C
Goes well with
Japanese Sake or Dry White Wine
local
Yuzu Citron Tea (Yuja Cha)
international
vegan
vegetarian
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Soak the dried wakame in cold water for 10 minutes until softened and pliable. Drain in a fine sieve and gently squeeze out excess water.
2
Build
Whisk together minced garlic, sesame oil, rice vinegar, soy sauce, gochugaru, and sugar until the dressing is glossy and evenly combined.
3
Toss
Add the drained wakame to the dressing and toss until every strand is evenly coated with no dry patches remaining.
4
Chill
Let the salad rest at room temperature for 5 minutes to allow flavors to settle into the seaweed.
5
Plate
Transfer to a serving plate, scatter thinly sliced scallion and sesame seeds over the top, and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g dried wakame
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp sugar
- 22 scallion
- 2 tsp2 tsp sesame seeds
